Tag Archives: recipes

Happy Thanksgiving (a day early) and thank you for reading the Beacon Hill Blog! I am thankful for our many wonderful readers.

As has become traditional here at the BHB, here is a recipe for a Thanksgiving treat: my grandma’s pumpkin pie recipe. I’ve used this recipe many times and it is very good. If you forgot to get evaporated milk, this recipe will save the day for you—–it doesn’t use it, and you won’t miss it.

then add:
1 c. scalded milk (skim milk works fine if you wish to use it, and so does soy milk)

Mix all together. Pour into pie shell. Bake at 450 degrees for 12-15 minutes, turn the heat down to 350, bake 45 minutes. It’s done when you can stick a knife in the middle and it comes out clean.

Makes 1 pie. For two pies, use a large can of pumpkin and double everything else exactly.

Enjoy!

As always, I hope some of you will try this with a Seattle tradition: Emmett Watson’s famous Thompson Turkey, the recipe for which he used to publish every Thanksgiving in his Seattle Post-Intelligencer column (and later, in the Seattle Times). After reading it every Thanksgiving for years, I can never forget the final lines: “You do not have to be a carver to eat this turkey. Speak harshly to it and it will fall apart.”

(If you do try the Thompson Turkey, by all means let me know how it is!)

Vintage postcard courtesy of David Slack.Happy Thanksgiving (a day early) and thank you for reading the Beacon Hill Blog! As has become traditional here at the BHB, here is a recipe for a Thanksgiving treat: my grandma’s pumpkin pie recipe. I’ve used this recipe many times and it is very good. If you forgot to get evaporated milk, this recipe will save the day for you—–it doesn’t use it, and you won’t miss it.

then add:
1 c. scalded milk (skim milk works fine if you wish to use it, and so does soy milk)

Mix all together. Pour into pie shell. Bake at 450 degrees for 12-15 minutes, turn the heat down to 350, bake 45 minutes. It’s done when you can stick a knife in the middle and it comes out clean.

Makes 1 pie. For two pies, use a large can of pumpkin and double everything else exactly.

Enjoy!

I hope some of you will try this with a Seattle tradition: Emmett Watson’s famous Thompson Turkey, the recipe for which he used to publish every Thanksgiving in his Seattle Post-Intelligencer column (and later, in the Seattle Times). “You do not have to be a carver to eat this turkey. Speak harshly to it and it will fall apart.”

Photo by TheCulinaryGeek (Creative Commons)Happy Thanksgiving! We are thankful for all of our wonderful readers. We hope that at least some of you will be celebrating it with Emmett Watson’s famous Thompson Turkey recipe. “You do not have to be a carver to eat this turkey. Speak harshly to it and it will fall apart.” Long-time Seattleites should be quite familiar with this one, but there are a couple of othervariations on it as well.

Here’s a BHB holiday tradition of our own: a great pumpkin pie recipe from my grandma’s recipe collection. I’ve used this recipe many times and it is very good. If you forgot to get evaporated milk, this recipe will save the day for you—it doesn’t use it, and you won’t miss it.

Pumpkin Pi! Photo by Paul Adam Smith.It’s Thanksgiving, and here at the BHB Jason and I are thankful for our wonderful readers, who have made our first month and a half of publishing such fun! To thank you, here’s a great pumpkin pie recipe from my grandma’s recipe collection. I’ve used this recipe many times and it is very good.